POACH THE RHUBARB

Cut rhubarb stalks into 2″ pieces. In a medium pot, combine sugar, water with the vanilla, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 2 minutes, remove from the heat and gently remove the rhubarb to a plate to cool (don’t discard the poaching liquid). The rhubarb is very fragile, so use care. Place the poaching liquid back on the medium-high heat and reduce until syrupy*, about 3 minutes. Let cool.

MAKE THE CAKE:

1. Preheat the oven to 325°F. Line a 9″ round springform pan with a circle of parchment paper (affiliate link). Butter (or spray) the bottom and sides of the cake pan.
2. Mix the sugar, butter, eggs and vanilla in a large bowl. Add the flour, almond flour, baking powder and salt. Stir well, but don’t overmix.
3. Pour the batter into the cake pan, spread evenly to the edges. Gently place a layer of rhubarb on top of the batter in a concentric circle. Bake in the oven for about 45-50 minutes (check at 40 minutes), or until a skewer inserted into the center comes out clean.
4. Place the cake on a wire rack to cool. When completely cool, unlatch the springform and remove the sides of the pan.

To serve: Spoon some of the reduced poaching liquid onto a plate, and top with a slice of cake. Add a dollop of crème fraîche and serve.